READ: Thai-Inspired Baked Potato Chips. PDF, EPUB online free reviews.

Today has been wild! The northern half of Georgia is in a “state of emergency” due to snow and ice on the roads. Everything, even the leaves on trees, was covered in a thick (at least 2″) layer of snow this morning! Walking outside was so magical. All the ordinary sites that I walk past every day looked completely different, transformed into something way more beautiful by the snow…

…but that’s not the point of this post! I finally have a new recipe and I wanted to share it with the (WordPress) world. This recipe was created because I didn’t have enough food for a full dinner tonight, so I needed to improvise a side dish with the leftover ingredients in my kitchen. Potato, herbs, and spices came together to make these spicy, tangy potato chips!

Thai-inspired seasoning sauce, created from pantry staples and leftover herbs.

I call this Thai inspired because, frankly, this recipe is not even close to being authentically Thai. However, the flavors in it are ones that I associate with Thai food: basil, chili garlic sauce, peanut, etc.

Note: if spice is a concern for you, I would recommend using a Thai sweet chili sauce instead of the hot chili garlic sauce.

Overview:

Thai-Inspired Baked Potato Chips

Prep Time: 5-10 min
Cook Time: 10-15 min
Servings: 1-2 (double or triple the recipe if you want to make more!)
Difficulty: practically effortless

Ingredients:

1 Russet potato
2 tbsp reduced sodium soy sauce
½ tbsp brown sugar (or honey, agave, etc)
½ tbsp chili garlic sauce
½ tbsp peanut oil
¼ tsp ground ginger
2 basil leaves
1 tbsp chives

The sweet, spicy chips, just before baking. Instructions:

Preheat the oven 425º F.

Thinly slice the basil and chives. Set aside.

In a small bowl, stir together the soy sauce, brown sugar, chili garlic sauce, peanut oil, and ginger.

Mix in the basil and chives. Set sauce aside.

Slice thin cross-sections of the potato (approximately ¼−½ cm). Try to cut each potato to the same thickness, so they cook at the same rate.

Place the potatoes on a greased, foil-lined baking tin. Brush on the sauce, so that each potato slice is evenly coated. Note: make sure that the sauce doesn’t “pool” in one place – this can lead to burning. I know this because I burned some of my chips.

Bake until the potatoes are crispy and slightly browned, but not burnt (10-15 min, depending on how thick you cut the potatoes).

Enjoy as a side dish or snack!